Md. Code Regs. 10.15.03.16 - Cleaning and Sanitizing Equipment and Utensils
The person-in-charge shall ensure that:
A. Food contact surfaces of equipment and
utensils are effectively cleaned and sanitized by:
(1) Removing soil and food particles by one
or more of the following:
(a)
Flushing;
(b) Soaking;
(c) Scraping;
(2) Cleaning with a suitable commercial
detergent;
(3) Rinsing with potable
water; and
(4) Sanitizing, using:
(a) Immersion in hot water of 170°F or
higher temperature for at least 30 seconds;
(b) Immersion in a chemical sanitizer that is
proven to kill pathogens effectively:
(i) In
accordance with the manufacturer's label use instructions; or
(ii) As set forth in §C(1) of this
regulation; or
(c) For
equipment that is not sanitized by the methods set forth in §C(1) of this
regulation:
(i) Live steam from a hose,
provided that the steam can be confined within the equipment;
(ii) A rinse with boiling water; or
(iii) A spray or swab with a chemical
sanitizing solution of at least the minimum strength stated in §C(1) of
this regulation;
B. Cleaning and sanitization occur:
(1) As often as needed to prevent food
contamination;
(2) After each
use;
(3) Between an interruption in
food preparation greater than 4 hours; and
(4) Except for food contact surfaces of
equipment or utensils within holding units that are maintained at proper
temperatures, after a continuous use of 4 hours;
C. When sanitizer is used for the manual
sanitization of food contact surfaces of equipment and utensils:
(1) The minimum level of sanitizer provided
is:
(a) 50 parts per million chlorine with a
minimum water temperature of 75°F and a minimum contact time of 7
seconds;
(b) 12.5-25 parts per
million iodine with a minimum water temperature of 75°F and a minimum
contact time of 30 seconds; or
(c)
The concentration indicated on the manufacturer's label with a minimum contact
time of 30 seconds for quaternary ammonium compound; and
(2) A test kit or other device that
accurately measures concentration of the sanitizer in parts per million is
provided and used to check that the minimum level of sanitizer is
accurate;
D. When hot
water is used as the sanitizing agent in manual operations, a graduated
thermometer is provided that is:
(1) Accurate
within plus or minus 2°F;
(2)
Calibrated annually or more frequently;
(3) Located near the sink; and
(4) Used frequently to check water
temperature;
E. A
three-compartment sink is:
(1) Provided and
used wherever warewashing is conducted manually;
(2) Adequate in length, width, and depth to
accommodate the largest equipment items and utensils;
(3) Supplied with hot and cold running water
at each sink compartment; and
(4)
If used for tasks other than warewashing, such as washing wiping cloths or
produce or thawing food:
(a) Is washed and
sanitized before and after the sink is used for a different task; and
(b) Does not contain an automatic chemical
dispenser;
F.
Dish tables or integral drainboards are:
(1)
Of adequate size for proper handling of soiled utensils before washing and for
cleaned utensils following rinsing or sanitization;
(2) Located and constructed so the tables or
drainboards do not interfere with the proper use of the warewashing facilities;
and
(3) Not required for cooks' and
bakers' rinse sinks;
G.
When spray-type warewashing machines are used:
(1) The machines are installed:
(a) According to manufacturer's
specifications; and
(b) To provide
effective cleaning and sanitization of equipment and utensils;
(2) The manufacturer's
specifications are listed on a data plate that is permanently affixed to the
machine;
(3) If manufacturer's
specifications for wash and rinse water temperature do not exist, the following
standards are followed:
(a) For machines
using chemical sanitization, the wash and final rinse water temperature is at
least 120°F; or
(b) For
machines using hot water sanitization, the wash water is at least:
(i) 160°F for single tank conveyor
machines; and
(ii) 150°F for
other types of machines;
(c) For machines using hot water
sanitization, the final or fresh rinse water temperature is at least:
(i) 180°F at the entrance of the
manifold; or
(ii) 160°F when a
pumped rinse is provided;
(d) Wash water is kept clean and rinse water
tanks are protected by:
(i)
Distance;
(ii) Baffles;
or
(iii) Other means to minimize
the entry of wash water into the rinse water;
(e) The flow pressure is not less than 15 or
more than 25 pounds per square inch on the water line immediately adjacent to
the final rinse control valve;
(f)
Except for a pumped or recirculated final rinse, a pressure gauge is provided
immediately upstream from the final rinse control valve to check the flow
pressure of the final rinse water; and
(g) An easily readable thermometer is
provided to measure water temperature with an accuracy of plus or minus
2°F:
(i) In each tank of the warewashing
machine; and
(ii) As the final
rinse water enters the manifold;
(4) Jets, nozzles, and all other parts of
each machine are maintained free of:
(a)
Chemical deposits;
(b) Debris;
and
(c) Other soil; and
(5) If used, automatic detergent
dispensers are maintained and operating;
H. All warewashing machines are thoroughly
cleaned as often as needed throughout the day to:
(1) Prevent recontamination of equipment and
utensils; and
(2) Ensure that the
equipment performs the equipment's intended function;
I. A pre-rinse device is provided for all
warewashing machines;
J. Equipment
and utensils are placed in racks, trays, baskets, or on conveyors after
flushing, scraping, or soaking so that food contact surfaces are:
(1) Subject to unobstructed application of
detergent wash;
(2) Rinsed
thoroughly with clean rinse water to remove particulate matter and detergent
residues; and
(3)
Drained;
K. Warewashing
machines using chemicals for sanitization meet the following additional
requirements:
(1) Chemicals added for
sanitization purposes are automatically dispensed; and
(2) The chemical sanitizer used:
(a) Is listed in
21 CFR §
178.1010; and
(b) Provides the equivalent bactericidal
effect of a solution containing at least 50 parts per million of chlorine;
and
(3) A test kit or
other device that accurately measures the concentration of the sanitizing
solution is used;
L.
Written approval is obtained from the approving authority when any other type
of machine, device, or facilities and procedures for warewashing will be used
based on a review that indicates compliance with §A of this
regulation;
M. Non-food contact
surfaces of equipment are cleaned frequently enough to preclude the
accumulation of soil residues; and
N. Wiping cloths are:
(1) Used only for wiping food
spills;
(2) Free of food debris
when used dry for wiping food spills on tableware; and
(3) Rinsed and stored in one of the
sanitizing solutions specified in §C(1) of this regulation when used wet
for wiping spills from the surfaces of equipment.
Notes
Regulations .16 adopted effective December 17, 2007 (34:25 Md. R. 2211)
Regulation .16 amended effective March 19, 2010 (37:4 Md. R. 341)
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.